Chocolate Strawberry Bundt Cake
A little backstory about me – The reason for all of these recipes and my love for baking can be traced back to Christmas of 2009 with my grandma. She gifted me a Martha Stewart Cupcake Recipe book, and 14 year-old me worked her way through it. We had some ups, downs, and a few more downs, but here I am today still going strong. So I have a little spot in my heart for Martha Stewart’s recipes. Granted, they aren’t always the most reasonable, but her cupcake recipes always turn out fabulous.
I figured I’d give her Chocolate Bundt Cake recipe a try, and I’m definitely keeping this one on hand. I always try and keep a variety of jams stocked in my fridge, just for cases like this. It’s my favorite way to flavor cakes and frostings naturally without worrying about having fresh produce. Of course, you don’t get as strong as a flavor but it definitely beats out extracts. Feel free to experiment with jams and recipes, the majority of recipes take them fairly well without much adjusting. I’m going to be taking advantage of berry season for all it’s worth (hence two berry recipes in a row), so be prepared.
I’m going to just come out and say that this recipe was the result of a 10 PM chocolate craving. Sometimes chocolate chips just aren’t good enough. After a day filled with laundry and cleaning, I needed something a little more exciting. My mind was bored and so was my stomach (honestly, my stomach is always looking more… but what’s new), and these cakes definitely hit the spot. Half of the cakes didn’t even last long enough to get any icing. Regardless, these cakes are a good idea any time of the day; test it out for yourself.
Remember – Stay Hungry
Chocolate Strawberry Bundt Cake
For this cake, I halved Martha Stewart’s recipe, as it calls for a 14-cup bundt pan. As much as I love some chocolate bundt cake, this was a little too much for just me. Of course, you’re welcome to double the recipe if you’re planning on feeding more (or if you’re just hungry, I don’t judge). The only other adjustment I made was adding the jam. Feel free to add another type if you’re not feeling it; raspberry, blackberry, or even an orange marmalade would give it a nice kick. Be adventurous.
- 1 stick unsalted butter, room temperature
- 1 cup plus 2 Tablespoons flour
- 6 Tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk
- ¼ cup sour cream
- ¾ cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup strawberry jam
- Preheat oven to 325 degrees. Grease and flour your bundt pan pf choice. This recipe yields a 7-cup pan.
- In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a separate bowl.
- With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla.
- Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
- With a spatula, mix in the jam until completely combined.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
*If using a mini bundt pan or even a smaller 7 or 8 cup pan, the baking time will decrease. I like to start with 20-30 minutes on the timer, checking every 5 minutes or so after that. An inserted toothpick should come out clean when the cake is baked all the way through.*
- 4 oz chocolate (chips or chopped chocolate)
- 2 oz heavy cream
- 1 Tablespoon butter, softened
- Heat the cream until hot, almost at a boil.
- Pour the cream over the chocolate and let sit for a minute or two.
- Begin whisking the mixture, starting in the middle and letting the chocolate and cream come together on their own.
- When the ganache is almost mixed thoroughly, add in the butter.
- Pour over cakes with a spoon.
This is a simple glaze to give your cakes some additional strawberry flavor and a pop or color.
- 1 ½ cups powdered sugar
- 1/4 cup pureed strawberries
- 1-2 teaspoons milk or heavy cream
- Pulse strawberries until fairly smooth.
- Mix strawberries into powdered sugar and add milk until desired consistency is reached
- Pour on top of ganache (once set)